Roasted Duck Breast Recipe
brussel sprouts, butternut puree, farm-berry agrodolce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Butternut Puree
Peel and cube the butternut squash. Boil in salted water until tender, about 15 minutes. Drain and blend until smooth, adding salt and a little butter for flavor. Set aside.
- 2
Roast the Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, then toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy and golden.
- 3
Cook the Duck Breasts
Score the skin of the duck breasts and season with salt and pepper. Place skin-side down in a cold skillet and turn the heat to medium. Cook for about 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes for medium-rare. Let rest before slicing.
- 4
Make the Farm-Berry Agrodolce
In a saucepan, combine the mixed berries, red wine vinegar, honey, and a pinch of salt. Simmer over medium heat until the berries break down and the sauce thickens slightly, about 10 minutes.
- 5
Plate and Serve
On a plate, spread a generous amount of butternut puree, arrange the roasted Brussels sprouts, and top with sliced duck breast. Drizzle the farm-berry agrodolce over the duck and serve immediately.